Time to Feast
tamales, cobbler, and new Thanksgiving classics
Can you guys believe that it’s already November? 2023????
Between the launch of our latest book Hungry As Hell this week and travelling for a tiny book tour for the next few weeks, I’m already tired. I anticipated this chaos though and thought y’all didn’t deserve to suffer along with me. So this week I’m dropping three ✨BRAND NEW RECIPES✨ that deserve a place on your holiday table whether you’re eating with friends, family, or just partying alone. That way you can plan your Thanksgiving and other festive feast spreads ahead of time using recipes from here and the new book. No matter what you choose, you’ll be eating good this season.
First, I want y’all to know that I’m still deeply in love with the Buffalo Winter Mac that I whipped up last year for Thanksgiving. I’ve made it for a bunch of dinner parties since and it is fucking ethereal every.single.time.
But this year, my wife and I had a craving that only tamales could fill and I don’t know if I can ever go back. These jackfruit and green chile tamales are addicting. They’re perfect regardless of the season but I think you’ll really love them throughout the fall. They’ll blend seamlessly into your standard Thanksgiving spread making them the perfect entrée to bring to a big dinner party. People will start devouring them and word will spread around the party fast that the tamales are damn delicious and you’ll completely upstage that dry ass turkey. They’re perfect on their own, with some grilled tomatillo salsa, or even cremini gravy. Plus you can make a huge batch ahead of time and freeze them until the big day. Then throw them in your steamer basket like you just made them and steam until they’re all warmed up, about 20-25 minutes and no one will know you didn’t just make them. There are no downsides to tamales on Thanksgiving. I’ve run the numbers. We should’ve been doing this the whole time.
Secondly, I’ve got a new stuffing for you. I haven’t made a different kind of stuffing/dressing in over 10 years because I love my original sourdough herb stuffing so much. But this year I was craving something new. Instead of sourdough, I used a mix of French bread and a whole grain seeded bread for a different flavor base. The usual herbs and spices are all there but as the stuffing is baking so is a tray of delicata squash. You mix the two together at the end and the sweetness of the squash really takes the stuffing to new heights. It is Thanksgiving in a single bite, I swear.
Lastly, I made an apple pear cobbler with a biscuity topping and ribbons of rosemary caramel. It’s divine. You can cook it in the same pot you sauté the apples in and I think that adds to the rustic charm of the cobbler. It’s supposed to be a messy, fun dessert and this one doesn’t disappoint. Let someone else bake you a mediocre pumpkin pie, for us it’s cobblering time.
I won’t be bothering you on Sundays for the next few weeks while we dart all over North America signing books and trying to get the word out for Hungry as Hell. That doesn’t mean I won’t be around though. Drop any questions or comments about the new book or your Thanksgiving cooking below or in our paid subscribers’ threads and I’ll get back to you ASAP. In the meantime, if you guys have any restaurants or bookshops that can’t be missed in Nashville, NYC, Montreal, and Tucson let me know below!
I will miss you in Tucson! :( However, go to Tumerico to eat!! Wendy's food is absolutely divine!!
I can't wait to make the Peach Custard Pie for Thanksgiving this year! It will be my first recipe try out of the new book. Can't wait :) I'll try to remember to take a photo!